This chicken cacciatore recipe makes a hearty Italian dish full of familiar kid-friendly flavours. Think "red-sauce pasta" the whole family can enjoy.
2 tbsp olive oil
1 kg boneless skinless chicken thighs
1/2 tsp salt
1/4 tsp black pepper
1 cup chopped onion
1 1/2 cup diced red sweet pepper, (1-in. pieces)
227 g cremini mushrooms, cut into quarters (or eighths, if large)
1 tbsp chopped garlic
1/2 cup white wine
1 796-mL can whole Italian plum tomatoes, squished up
2 tsp chopped fresh thyme
1 tsp chopped rosemary
1/2 cup pitted kalamata olives
3 tbsp chopped Italian parsley
Heat oil in a Dutch oven or large deep skillet over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken for 3 min or until lightly browned. Remove from pan and reserve.
Add onions and red peppers to pan and sauté for 2 min or until beginning to soften. Add mushrooms and garlic, and sauté 2 min longer or until mushrooms are juicy. Add wine, bring to a boil and simmer 2 min or until reduced by half. Add tomatoes, thyme, rosemary and reserved chicken, and bring just to a boil.
Cover, turn heat to low and simmer for 20 min or until chicken is tender and sauce is thick. Add olives and simmer for 5 min longer or until flavours have combined. Use a fork to pull chicken into chunks, then sprinkle with parsley and serve over egg noodles or with crusty bread for dipping.
Protein 35g, Carbohydrates 13g, Fat 15g, Fibre 3g, Sodium 707mg.
Originally published in Today's Parent magazine.